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Thursday, July 22, 2010

Recipes Using Sale Items

Recipes Using Sale Items

Now that you have a lot of Cream Cheese what are you going to do with it?
I have frozen my Cream Cheese in the past and used it in a recipe and I thought that it tasted fine- other will disagree and tell you to never freeze Cream Cheese.
It is up to you : )

I thought I would find some great recipes using Cream Cheese to help you use it up! 

Yummy! This recipe comes from Barbra Bakes.
Citrus Cream Cheese Pull Apart Rolls
1 package frozen roll dough -- (25-ounce)
(I usually use 18 Rhodes rolls) 
Cooking spray 
1/4 cup butter or margarine -- melted 
1/2 cup sweetened dried cranberries -- (such as Craisins) 
OR 1/2 cup dried apricots -- chopped 
1 cup granulated sugar -- divided 
2/3 cup 1/3-less-fat cream cheese -- (6 ounces) softened (I usually just use 8 ounces) 2 tablespoons fresh orange juice 
1 large egg 
1 tablespoon grated lemon rind 
1 tablespoon grated orange rind 
1 cup powdered sugar 
5 teaspoons fresh lemon juice 

Thaw roll dough at room temperature 30 minutes. (It usually takes much longer for them to be soft enough to cut.)
Cut rolls in half. Place 24 halves, cut sides down, in bottom of each of 2 (9-inch) round cake pans coated with cooking spray. Brush butter evenly over rolls. Cover; let rise in a warm place (85º), free from drafts, 30 minutes. Sprinkle with dried cranberries. Combine 1/4 cup granulated sugar, cream cheese, orange juice, and egg; beat at medium speed of a mixer until well-blended. Pour cream cheese mixture evenly over rolls. Combine 3/4 cup granulated sugar, and rinds. Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size. (It usually takes much longer to double in size.) 
Preheat oven to 350º.Bake at 350º for 20 minutes. Cover with foil. Bake an additional 5 mintues or until rolls in center are done. Remove from oven; cool 15 minutes. Combine powdered sugar and lemon juice. Drizzle over rolls. 

OVERNIGHT VARIATION: After pouring the cream cheese mixture over rolls, cover with plastic wrap and refrigerate 12 hours. Gently remove plastic wrap from rolls; sprinkle with rind mixture. Let stand at room temperature 30 minutes or until dough has doubled in size. (It usually takes much longer to double in size.)Proceed with recipe as directed. 

Source: Cooking Light Magazine, December 1999 
Yield: 4 dozen 
Per serving (two rolls): 174 Calories 

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